Buck 301?

Dang Jackknife I feel low class,after your Gentlemens offer to he that questions.

For he today that sheds his blood with me
Shall be my brother: be he ne'er so vile,
This day shall gentle his condition.
And gentlemen in England now abed
Shall think themselves accurs'd they were not here
And hold their manhoods cheap whilst any speaks
That fought with us upon St. Crispin's Day

Shakepeare, Henry V

Who says this bunch of knife GENTLEMEN ain't got no grit.
300Bucks
 
Like I carry a Buck Juno as my "Beater" knife but I've had a smaller Buck 110 I can't remeber what it was called and that went dull fast. Most of my cutting tasks are pretty generic and don't put much stress on the blade. Like my Tenacious is shaving sharp after a mounth of daily use, including cutting up TONS of cardboard, my I have to like hack through it with my Juno. I also had a AO Buck from WalMart can't recall the name but it stayed somewhat sharp then a week later it just went to hell. But it might just be a fluke, and what do you guys prefer? Bucks 420HC or W.R. Case's TRU-SHARP, I am thinking about getting a Black G10 medium stockman and I don't have any expeirance with this steel.
 
jackknife said:
Ben, I have to agree with the possibility of you getting a wire edge on your Buck. Something just does not sound right here. The Buck/Bos heat treat gives you a little harder blade, and you may not be getting the wire edge off, and it's rolling on you so it feels dull after just a little use.

What kind of medium are you using to sharpen it, and are you using a strop after?

If you want, I'd like to sharpen it up for you, and give it a good stropping and send it back to you free. I'm curious to see how it acts right off the stone.
Click to expand...

This is how i've sharpened it the past 4 or 5 times.

I use the coarse side of my stone to set the edge, then I bust out the fine stone and get it nice and sharp, after that I use a steel in my Kitchen to take off the burr and then I take it to my strop for 15-20 minutes and it is hairshaving sharp.
 
I suppose it is possible that if you thinned the edge bevel down below a critical angle that you might roll the edge for not having enough steel behind the edge for support. But that would mostly depend on how the knife was being used, what it was cutting and how much pressure was being applied.
 
The 301 is a great knife. That's the knife I most associate with my Grandfather, who carried one for many years. Some of my favorite memories of him involve him using that knife. One in particular, when he was cleaning the hoof of his stubborn quarter horse "Traveler". My granddad, who was about 75 at the time, was holding the horse's leg in one hand, and digging a large thorn out of his hoof with his trusty 301. The horse tried to kick and my Granddad casually put the still open knife in his teeth, grabbed the a big pair of farriers pliers out of his back pocket, and slammed the horse in the ribs with it. The horse immediately settled down, and Grandad went back to work. That was the biggest horse I've ever seen, but it had absolutely no illusions about who was boss. :thumbup: Granddad was one tough old bird, all right.

My Dad carried a 301 for a long time as well.
 
I didn't cut alot of stuff in specific I used it to cut open some plastic bags and to break down some boxes but it wont even do that anymore.
 
Ben,

Everyone here on this forum with 150 posts or more will swear on the holy book that Jacknife will take your knife put a hair splitting edge on it and send it back. If you want to check out someone elses edge ability, give it a go. I will serve as a promoter here and guarantee you a new Buck 301 Dymondwood if Jacknife fails to get your knife back to you without damage......

300Bucks
 
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